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Tasty BLT Panini Sandwich Recipe

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★★★★★

4.8 from 138 reviews

Experience a delicious twist on the classic BLT with this perfectly grilled BLT Panini Sandwich. Crispy bacon, fresh heirloom tomato slices, melted mozzarella, and peppery arugula are layered between slices of buttery sourdough bread slathered with a flavorful pesto aioli, then grilled to golden perfection. The warm, melty cheese and slightly wilted greens complement the smoky bacon and juicy tomato for a satisfying meal that’s quick, easy, and perfect for lunch or a light dinner.

Ingredients

Scale

For the Sandwich:

  • 4 slices sourdough bread
  • 4 pieces cooked bacon
  • 1 large heirloom tomato, sliced 1/4 inch thick
  • Whole milk mozzarella cheese, sliced (about 4-6 slices)
  • 1 handful arugula or baby spinach

For the Pesto Aioli:

  • 1/4 cup mayonnaise
  • 1 tbsp generous pesto

Instructions

  1. Cook the Bacon: Place the bacon slices in a cold skillet and turn the heat to medium. Cook the bacon, flipping every minute or so, until the fat is rendered and the bacon is crispy. Remove the cooked bacon from the skillet and set aside on a paper towel to drain excess grease. Starting with a cold pan helps the bacon cook evenly and get crispier.
  2. Prepare the Tomato: While the bacon is cooking, slice the heirloom tomato into approximately 1/4 inch thick slices. Pat the slices dry with paper towels to remove excess moisture and set aside until ready to assemble the sandwiches.
  3. Make the Pesto Aioli: In a small bowl, mix together the mayonnaise and generous pesto until well combined. This flavorful aioli will be spread on the sourdough bread and can also be used for dipping.
  4. Assemble the Sandwiches: Lay out the slices of sourdough bread and spread a hearty layer of pesto aioli on each piece. On half of the slices, layer the sliced mozzarella cheese, followed by the tomato slices, cooked bacon, and a handful of arugula or baby spinach. Top each with the remaining slices of bread, aioli side down.
  5. Grill the Sandwiches: Preheat a panini press to medium-high. Place the assembled sandwiches in the press and cook until the cheese is melted and the bread has golden brown grill marks, about 3–5 minutes. If you don’t have a panini press, grill them in a skillet pressing down with a heavy pan to achieve a crispy crust.
  6. Serve and Enjoy: Serve the grilled sandwiches hot with additional pesto aioli on the side for dipping. Enjoy the combination of warm, melty cheese, crispy bacon, and fresh vegetables in every bite.

Notes

  • Use dry tomato slices to prevent soggy bread; pat dry with paper towels and sprinkle lightly with salt before assembling.
  • Cook bacon until crispy before assembling since the panini press won’t crisp it further.
  • Avoid overstuffing the sandwich to prevent cheese from oozing out and to ensure proper pressing.
  • Spread a thin layer of mayo or butter on the outside of the bread for a golden, crispy crust that won’t stick to the panini press.
  • Substitute sourdough with ciabatta, focaccia, or thick-cut bread for similar results.
  • For a vegetarian option, replace bacon with roasted mushrooms or smoky tempeh bacon.
  • Leftovers can be reheated in a panini press or skillet for best results; avoid microwaving to maintain crispiness.

Keywords: BLT panini, bacon sandwich, grilled sandwich, panini recipe, easy lunch, tomato sandwich

Find it online: https://lucabites.com/tasty-blt-panini-sandwich-recipe/